Slow Cook 3-Bean Chili (Vegetarian and Gluten-Free) |
|
 |
Prep Time: 20 Minutes Cook Time: 600 Minutes |
Ready In: 620 Minutes Servings: 12 |
|
This is a wonderfully filling (high protein) yet yummy 3-bean, gluten-free, and vegetarian chili. I like to serve this chili over gluten-free macaroni and top it with shredded cheddar cheese and Greek yogurt. Ingredients:
8 cups water |
1 (16 ounce) package dry kidney beans |
1 (15.25 ounce) can whole kernel corn, drained |
1 (15 ounce) can crushed tomatoes |
1 (8 ounce) package dry lentils |
1 (8 ounce) package dry black beans |
1 (6 ounce) can tomato paste |
1/2 cup white sugar |
2 tablespoons chili powder |
1 tablespoon ground cumin |
1 teaspoon paprika |
2 tablespoons olive oil |
3 onions, chopped |
3 cloves garlic, minced |
Directions:
1. Stir water, kidney beans, corn, crushed tomatoes, lentils, black beans, tomato paste, sugar, chili powder, cumin, and paprika together in a slow cooker.
2. Cook on High for 6 hours.
3. Heat olive oil in a large skillet over medium heat. Cook and stir onions and garlic in hot oil until the onion is translucent, about 5 minutes. Stir into the chili.
4. Continue cooking chili on Low until the beans are completely tender, 4 to 6 hours more.
|
|